Beef Contra-fillet with Red Wine Sauce, Creamed Spinach and Truffled French Fries

• Red Wine Sauce:-
  
  2 tablespoons canola oil
  8 ounces shallots, sliced (about 2 cups)
  1 6-ounce package sliced mushrooms
  2 tablespoons sugar
  2 tablespoons red wine vinegar
  1 750-ml bottle Pinot Noir or other dry red wine
  1 14-ounce can low-salt chicken broth
  1 14-ounce can beef broth
  2 fresh thyme sprigs
  1.5 teaspoons whole black peppercorns
  1 Turkish bay leaf
  1 tablespoon butter, room temperature
  1 tablespoon all purpose flour
  
  Beef Tenderloin:-
  
  1 3-pound contra-fillet (1.36 kg)
  1 tablespoon olive oil
  
  Creamed Spinach:-
  
  1 cup whipping cream
  2 9-ounce packages fresh baby spinach leaves

Recipe

For Red Wine Sauce:-

Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; saute until tender, about 12 minutes. Sprinkle sugar over; saute until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavours, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1.25 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat).

For Beef Tenderloin:-

Preheat oven to 350 F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into centre of beef registers 120F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest for 10 minutes.

Meanwhile, prepare creamed spinach:-

Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.

Cut contra-fillet crosswise into quater inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.

Truffle French Fries:-

You will need a candy thermometer to monitor the temperature of the oil.

Peanut oil (for frying)

3 pounds russet potatoes (about 3 large) peeled, cut into 2.5 x 1/3 inch strips

1 tablespoon truffle oil*

Line 2 large baking sheet with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain.

Heat same oil until temperature reaches 360F to 365F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360F and 365F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain.

Transfer French fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.

*Truffle oil is available at Italian markets, speciality foods stores and some supermarkets.

Test-Kitchen Tip:- Be sure to add the potatoes to the peanut oil in batches to prevent the bubbling oil from overflowing.

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